A condiment of Indian origin, chutney is a kind of tangy sweet pickle
usually served as an accompaniment to curries, hot and cold meats and savories. There are
many varieties, all based on chopped fruit and vegetables, sugar and vinegar. Not much can
go wrong as mixtures are simply cooked until thick. Once opened, be sure to refrigerate,
and if you want to make your own chutney, use the rules you find in the following recipes
and let your imagination run wild.

Sweet Fruit Chutney

5 large ( 1 kg ) apples, peeled and chopped

10 medium ( 1 kg ) tomatoes, peeled and chopped

4 medium ( 500 g ) onions, chopped

1 1/2 cups ( 240 g ) sultanas

3/4 cup chopped raisins

1 cup currants

1 litre ( 4 cups ) brown vinegar

4 cups ( 1 kg ) brown sugar, firmly packed

2 teaspoons grated orange rind

2 teaspoons grated fresh ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

pinch cayenne pepper

Combine all
ingredients in a large saucepan, and stir over heat, without boiling until the sugar has
dissolved. Bring to the boil, and simmer, uncovered, stirring occasionally, for about 1
1/2 hours, or until the mixture is thick. Pour the chutney into hot sterilized jars, and
seal when cold.